It’s for some settling down, I reckon. I’ve been traveling and jumping from one event to the next like a headless chicken–all the while keeping my precious startup afloat and running.

I can with all the confidence in the world say that quitting my 9-6 was the best jump into oblivion I’ve ever made. I can also say with all the confidence in the world that it is NOT easy. Some days are gloriously productive and you feel like every inch in this beautiful Universe is mustering up the absolute energy to help you shine indefinitely…other days, I don’t have time to brush my teeth, the gas on my cooker finishes right in the middle of a shoot and my clients just aren’t happy with the copy they’ve gotten.

At the moment, I’m trying my best to harvest all my energy into making those seemingly ‘crappy days’ tolerable. I try to remind myself that they’re but inevitable snags in an otherwise tight-knit sweater with all the trimmings that I’ve ever wanted.

I’m not quite sure if my verbal diarrhea makes any sense to anyone that is not inside my head, but what I’m trying to get at is that I’m trying desperately to teach myself that life isn’t only about waiting and anticipating to experience one cool thing and then desperately wait for the next, it’s about taking in that exciting new trip, harvesting it, letting it soak in, letting it change you in some profound way and then channeling that energy, that change into something that translates and permeates your life so that the days of mundanity are also glorious.

At this point, you’re probably thinking, what a bunch of bull crap, where’s the recipe for the banana bread I was promised…and to that I say, hold your horses, it’s coming right up. It’s simple, quick, vegan and healthy. It’s full of fiber, no added processed sugar. From start to finish, in an hour you’ll have gloriously spiced banana bread–but more importantly, the most pivotal ingredient in this recipe is that you need overly ripe bananas. So essentially, you need something you thought you didn’t. Something that’s shelf life you thought was over. Something you no longer found importance in.

Just like everything you’ve ever had part of your life, not everything you no longer see importance in is garbage. Let’s you and I, work together, to find out what it is in our beautiful selves that is worth keeping, worth growing, and worth discarding.

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Last weekend was filled with yummy food and I’m not going to lie and say I held back. At all. I so did not. First I had a food review at LeTen, Dubai Mall then I had another at Fume, Pier7 Marina and the food was exceptional at both places and I ate like an absolute pig!

So now, I shall try to atone for my piggie sins and make amends with my Temple by nourishing it back to health.

For breakfast I made these wholewheat tacos that are filled with quite literally whatever I had in my fridge.

Ingredients:

Brown beans

Chickpeas

Kidney beans

1 tablespoon of tahini

Olive oil

Lime

Zucchini ribbons

Grilled beef tomatoes

2 wholewheat tortillas

Spinach

Avocado

Baby asparagus

Cherry tomatoes

Sea salt and pepper

Here’s how to make them:

– Toast the tortillas

– Mix the brown beans, chickpeas, tahini and olive oil together and mash together

– Layer the bean mixture on the bottom of the tortillas so the rest of the ingredients stick

– Place the rest of the veggies whatever way you want

– Top with some sea salt and pepper and a squirt of lime

Crazy simple and very filling, these tortillas were just the thing I needed to help myself get back on track!

Go Straight-up Bananas with me and give this recipe a shot! And since you’re here, I think you should follow me on Instagram by clicking here 🙂

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So I’m sure you’ve seen ‘nice cream’ photos plastered all around Instagram and were wondering what the heck it is. Well, it’s basically a healthy alternative to ice cream using frozen fruit and a plant-based milk. You can add whatever your heart desires, top with some fresh fruit, nuts or any super seed and you’re on your way to healthy body and a satisfied sweet tooth!

It couldn’t be simpler to make, the only prerequisite is ripe frozen bananas. And I know for a fact, you’ve thrown out black bananas because you thought they’re time was over. If you’ve got black and bruised mushy bananas lying around…ever…just stick them in ziploc bag and put them in the freezer and you’re one step closer to ice cream for breakfast.

Here’s what you’ll need:

2 frozen bananas

1 can (or a cup and a half) of organic coconut milk (almond or soy milk work as well)

2 tablespoons of maple syrup ( date syrup or honey work just as well)

1/2 cup of oats (to give it body, this is optional)

1 teaspoon of milled flax seeds (also optional, but a good boost of omega for your body in the morning)

1 tablespoon of grated fresh ginger

1 teaspoon of cinnamon powder

1 papaya (also optional)

So the concept for this tropical nice cream served in a fresh papaya boat is an ode to my Puerto Rican grandmother, Heidi–who always used to prepare papaya, cinnamon and coconut milk smoothies for us.

Here’s how it’s done:

Grab all the ingredients (except the papaya) and place in a food processor or blender and blend together till creamy.

Scoop out the seeds of the papaya with a spoon and place the nice cream inside the papaya.

Top with whatever you feel works that day. I added toasted coconut, goji berries, chia seeds.

I think it’s worth mentioning that the good base to ANY nice cream is frozen bananas, milk and a sweetener–the rest is alllllll you. Add whatever you want, the possibilities are endless: peanut butter, chocolate, strawberries, blueberries…

Go straight-up bananas with me and give this dead simple recipe a shot! I’d love to hear from you! Oh, and since you’re here…why don’t you follow me on Instagram by clicking this link.

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I’ve featured my super easy and healthy breakfast smoothies on the blog countless times and that’s because they are an absolute classic! No fuss, two dishes and they’ll give you that jump start you need for your day!

You could play this recipe however you like. If it’s chocolatey goodness you crave in the morning add cocoa, a banana and maybe some peanut butter? If it’s something fruity (like the picture above) add whatever berries you’ve got and whatever nuts you like! Easy peasy!

Here’s what you’ll need:

2 ripe frozen bananas

1 cup of frozen fruit (I used strawberries)

2 tablespoons of grated ginger

2 teaspoons of flaxseeds

1 cup and 1/2 of soy or almond milk

About 1/4 a cup of maple syrup, agave syrup or honey (whatever you’ve got on hand)

1/3 cup of breakfast oats (this adds more body to the smoothie and will help fill you up. But, it’s absolutely optional)

A strong-ass blender!

How to get it done, son:

Ready? Grab all your ingredients and stick them in the blender. Blend the living daylights out of it until it’s nice and creamy with an ice cream-like consistency (nice cream, get it?)

Pour it in a bowl and top with whatever you want.

I topped yesterday’s with almond, chia seeds, strawberries and kiwi.

Remember, the smoothie can and will melt or discolor if you don’t eat (slurp) it immediately. I mean, it’s ice cream so I’m not quite sure what you were expecting…

Happy eating, ya’ll and go straight-up bananas with me and follow me on Instagram by clicking this here link and on SnapChat (Ahlam.al1).